Jamacian Fried Chicken

This delicious final recipe was a great way to end Jamaica week. The crunchy, spiced, coating was delicious around succulent chicken. A beer batter coating is light and crisp, I replaced it with a strong ginger beer, strong in spice, not alcohol. The flavor went perfectly with the flavors in the marinate and batter.

Chicken and marinate
2 lb. chicken breast, cut in to strips
1 tsp. salt
1 chicken bouillon cube, crushed
1 Tbsp. Texas pete hot sauce
2 tsp. granulated garlic
1 tsp. dried ginger
1 tsp. white pepper
1 Tbsp. paprika
1 tsp. curry powder
1/2 tsp. thyme
1/4 tsp. allspice

Batter
1 c. flour
1 Tbsp. cornstarch
1 tsp. baking powder
1 tsp. season all
1 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp oregano
12 oz. spicy ginger-ale (such as blenheims hot)

oil to fry

Combine all of the seasonings for the spice mix and toss with the chicken making sure it is thoroughly coated. Place in a large zipper sealed bag or tupperware in the fridge and allow to sit for at least 24 hours. 

Heat the oil over medium heat to fry without it getting too hot. 

Combine all the dry ingredients for the flour coating and whisk in the spicy ginger-ale. Dip the chicken in the ginger flour batter and then place in the hot oil. ONce the bottom is browned flip and cooked the other side. 

Remove to a wite rack over paper towels to drain. Continue cooking the remaining chicken in batches until all is cooked. 

Serve with rice and coleslaw.